Recipe: Delicious Lebanese Vegetarian Eggplant Moussaka

Lebanese Vegetarian Eggplant Moussaka. Vegetarian Moussaka - Recipe from Athens, Greece! An authentic, delicious recipe for Eggplant Moussaka- perfect for entertaining or serving at a special gathering. Although this Vegetarian Moussaka probably has very little to do with the authentic Greek dish — well, apart from the fact that it's made with layers of sliced eggplants that is — I think that it still deserves to be called Moussaka!

Moussaka is Greece's answer to lasagne, but without the pasta. This vegetarian version takes it one step further by replacing the meat with lentils. Add the lentils and cook until heated through. You can have Lebanese Vegetarian Eggplant Moussaka using 9 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Lebanese Vegetarian Eggplant Moussaka

1. Prepare 3 of large eggplants, peeled and cut into long thick slices.
2. It's 1 cup of canned chickpeas.
3. Prepare 4 of large tomatoes, peeled and cut into slices.
4. You need 2 of large onions, cut into thin slices.
5. You need 1 tablespoon of tomato paste, dissolved in 1 cup water.
6. It's 6 cloves of garlic, chopped.
7. Prepare 2 tablespoons of olive oil.
8. Prepare 1 cup of vegetable oil for frying.
9. Prepare 1 teaspoon of salt.

Stir through the eggplant and oregano, and season to taste. Vegan Middle Eastern Lebanese stew with chickpeas (garbanzo beans) and aubergine (eggplant), with a tomato and pomegranate sauce. Aubergine and chickpea stew with pomegranate (Lebanese moussaka). One of my favourite meals, this delightfully rich stew combines two middle eastern.

Lebanese Vegetarian Eggplant Moussaka instructions

1. In a deep frying pan, heat the vegetable oil and fry the eggplant slices until they turn golden. Remove and place on a kitchen absorbent paper..
2. In a cooking pot, heat the olive oil and fry the onion slices until they turn golden and soft..
3. Add the fried eggplants, chickpeas, tomato slices, chopped garlic, tomato paste and salt. Cover the pot and leave it to cook on medium heat for 15 min or until the sauce thickens. Remove from heat and let it cool. Adjust salt to taste..
4. Best served cold..

Lebanese Maghmour - Moussaka of Lebanon {A Meatless MondayTheMountainKitchen. Add the onion and garlic and chickpeas and saute until softened. Add the tomatoes, season with sea salt and freshly ground black. Comes with a step-by-step photo guide. Eggplant, potatoes & a hearty spiced meat sauce, all topped with thin cheese-based topping.

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